Chicken Pad Thai

Ingredients

• 8 oz flat rice noodles (pad thai style, medium width)
• 1 lb boneless skinless chicken thighs, cut into thin strips
• 3 tablespoons tamarind paste (or concentrate)
• 3 tablespoons fish sauce
• 3 tablespoons palm sugar or brown sugar
• 1 tablespoon rice vinegar
• 3 tablespoons vegetable oil, divided
• 3 large eggs, lightly beaten
• 3 cloves garlic, minced
• 2 cups bean sprouts, divided
• 4 scallions, cut into 2 inch pieces
• 1/3 cup roasted peanuts, roughly chopped
• 2 limes, cut into wedges
• 1/4 teaspoon salt

Instructions

1. Soak the rice noodles in a large bowl of room-temperature water for 25 to 30 minutes, until they are pliable and bend easily without snapping but are still firm and undercooked - they will finish softening in the wok. Drain well and set aside.
2. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and rice vinegar until the sugar dissolves; this is your pad thai sauce. Taste it - it should hit sweet, sour, and salty all at once, adjusting with a touch more sugar if it is too sour.
3. Season the chicken strips with 1/4 teaspoon salt. Heat 1 1/2 tablespoons of the vegetable oil in a large wok or wide skillet over high heat until shimmering.
4. Add the chicken in a single layer and stir-fry for 4 to 5 minutes, until it is browned on the outside and reaches an internal temperature of 165 F with no pink remaining. Remove to a plate.
5. Add the remaining 1 1/2 tablespoons oil to the same wok. Pour in the beaten eggs and let them sit undisturbed for 10 seconds, then scramble quickly with a spatula for 30 seconds until just set into soft curds.
6. Add the minced garlic and stir for 15 seconds until fragrant, then add the drained noodles to the wok.
7. Pour the sauce over the noodles and toss constantly over high heat for 2 to 3 minutes, using two spatulas or tongs to lift and turn the noodles so they cook evenly. They are ready when they turn glossy, tender, and slightly chewy - taste a strand to check; if still hard in the center, add a tablespoon of water and keep tossing.
8. Return the cooked chicken to the wok along with 1 1/2 cups of the bean sprouts and the scallions. Toss for another 1 to 2 minutes until everything is heated through and well combined.
9. Remove from heat and transfer to a serving platter. Top with the remaining 1/2 cup fresh bean sprouts and the chopped peanuts.
10. Serve immediately with lime wedges on the side for squeezing over each portion just before eating.

Nutrition

Calories	560
Protein	34.0 g
Fat	20.0 g
Carbs	60.0 g
Fiber	3.0 g
Sodium	1280 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.